Apple Cider Brined Pork Chops

Foods that Bring Good Fortune for the New Year

Ring in the new year with a bit of good fortune of the coming new year, or at the very least enjoy a satisfying home-cooked meal. Around the world is it firmly believed that certain foods have the power to bring good luck and positivity for a new year. We need little excuse to prepare some of our Heinen’s Own Premium Pork and the prospect of little bit of good fortune for 2016 can’t hurt.

In many cultures pigs symbolize progress and are eaten when ringing in the new year in hopes that good luck and happiness will be bestowed upon those partaking. Here you’ll find one of our all-time favorite pork recipes. Created by our own Chef Billy, these apple cider brined pork chops are just the thing to gather the family around the table and celebrate a prosperous new year.

Ingredients

For the Brine:

¼ cup of Kosher salt
¼ cup of brown sugar
2 cups of water
2 cups of ice
2 ½ cups of apple cider
2 tablespoons of fresh rosemary leaves
2 tablespoons of fresh thyme leaves
1 tablespoon of coriander seeds
2 bay leaves

For the Pork:

Two 2 inch thick cut bone in pork chops
1 tablespoon of olive oil
3 thinly sliced Granny Smith apples
1 thinly sliced sweet onion
1 tablespoon of fresh thyme leaves
1 ounce of unsalted butter
Kosher salt and fresh cracked pepper to taste

Instructions

For the Brine:

In a pot boil together the water, brown sugar and salt until completely dissolved.
Next, remove the pot from the heat and add in the ice, apple cider, herbs, coriander seeds and bay leaves and pour it into a plastic bag along with the pork.
Refrigerate overnight.

For the Pork:

After the pork is done brining, remove them from the bag, rinse and pat dry. Lightly season both sides with salt and pepper.
Add the olive oil to a large sauté pan on high heat and place in the pork and cook for 5 to 6 minutes. Flip over the pork and finish cooking in the oven for 15 to 18 minutes on 375° or until it is cooked through.
Once the pork is finished, remove them from the pan to rest and place the pan back on the burner on high heat and add in ½ ounce of butter.
Pour the apple and onions into the pan and sauté for 4 to 6 minutes or until the apples and onions are browned but still crispy. Finish with thyme and ½ ounce of butter.
Serve the apples and onions on top of the pork.

Recipe Created by Chef Billy Parisi – Click here to print this page